Wednesday, August 21, 2013

Chocolate Raspberry Bundt Cake with Raspberry Glaze

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I know you all know how much I love using boxed cake mix, right?

I think they are the easiest platform to start with to achieve a great cake, and why shouldn't we make our lives a little easier in the hustle and bustle of daily life?

I also LOVE Bundt cakes!  There is just something about making them that always puts a smile on my face.

Could be all the cute shapes that are available today or could be that I'm not a huge fan of making layer cakes and by using a Bundt pan you still end up with a really pretty cake.

I've tried several different flavors of Bundts and this combination is one of my all time favorites and it's super easy to make so that's a huge plus in my book!

Here's what you need:

1 (15.25 oz.) Devil's Food Cake Mix
3 eggs, I use extra large but large is fine too
1 cup milk, either whole or 2%
1/2 cup canola or vegetable oil
1 cup seedless raspberry jam

2 Tbs. butter, softened
2-3 Tbs. seedless raspberry jam
2 cups powdered sugar
3 Tbs. half and half

Preheat oven to 325 degrees for dark metal bundt pans (which most are).  Spray bundt pan with cooking spray and set aside.

In the bowl of a stand mixer or large mixing bowl, add all the ingredients for the cake and mix on medium for 2 minutes, scraping down the sides as you go, until completely combined.
Pour into the prepared bundt pan and bake for 40-45 minutes.  Start testing with a toothpick at 40 minutes. When a toothpick inserted into the center comes out clean the cake is done.
Cool for 5 minutes in the pan then invert over a cake plate or large plate and let sit until the cake drops onto the cake plate.  This usually happens right away.
Cool completely.
To make the glaze beat the butter and jam until smooth.
Add the powdered sugar and mix well.  It will turn into little pebbles until the cream is added.
Add the half & half and mix until smooth.
You can drizzle this with a spoon, but I prefer to use a baggie.  Place all the glaze into a ziplock bag and zip closed while pushing the air out.
Snip a small bit off of one corner and using a back and forth over the cake, glaze the whole cake until the glaze is used up.
There is plenty of glaze to coat the whole cake ~ YUM!
This cake was a super moist, scrumptious!
Serves 8 - 12



  1. Gorgeous cake!
    Looks sooooooooooooooo delicious
    I just love raspberry :)

    1. Thanks Winnie! It was so easy and tasted so delicious too :)

  2. Chocolate and raspberry are such a great combo, Michelle! Pinned this!

    1. Thanks Jamie! I do love the Chocolate/Raspberry combo too :)


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